Not Removing the Seeds Properly Leaving seeds in the pepper can cause a bitter taste. Always remove seeds and the white membrane inside for a smoother flavor.
Overcooking the Pepper Overcooking causes the peppers to lose their texture and become mushy. Aim to cook them until they’re tender but still have a slight crunch.
Using Too Much Oil Excessive oil can make bell peppers greasy. Use a light amount to sauté or roast them to keep the flavor balanced.
Not Roasting the Skin Roasting bell peppers without charring the skin reduces the depth of flavor. Make sure to blacken the skin for a smoky, sweet taste.
Cutting Them Too Small Cutting bell peppers into pieces that are too small can result in uneven cooking. Slice or chop them into larger, uniform pieces for consistent results.
Using Low Heat for Sautéing Cooking on low heat can make the peppers soggy and less flavorful. Use medium-high heat to caramelize and enhance their natural sweetness.
Skipping the Resting Time After Roasting After roasting, let peppers rest in a covered bowl for a few minutes to make peeling the skin easier. Skipping this step can make peeling more difficult.